Quinoa Stuffed Peppers

Instructions

1. Pre heat the oven to 180° Celsius
2. Slice the bell peppers in half through the stalk and remove all the seeds. Take 1 tbsp of the sesame oil and drizzle over the peppers. Sprinkle over a generous amount of salt and rub into the pepper and spread around your oil. Don't be afraid to get your hands dirty. Place in the oven for 25-30 minutes.
3. Whilst the peppers are in the oven, get started on the filling. Place the quinoa in a saucepan with twice as much water. Stir the turmeric into the water and season with salt. Bring this to boil and let simmer until all of the water has evaporated.
4. Whilst the quinoa is cooking, place 1 tbsp of the sesame oil into a frying pan on medium heat. Once hot, finely chop the onions and add to the pan with a pinch of salt.
5. Once the onions have softened, add in half the harissa paste and stir generously. Add the cooked quinoa and the rest of the harissa paste and stir again.
6. Add in the spinach, spring onions and half the finely chopped chives. Take most of the yeast flakes and add to the pan, leaving a small amount to sprinkle on top of the peppers later. Mix evenly and let the spinach wilt.
7. Once the peppers are softened all over and the skin is looking a bit wrinkly, remove from the oven and pour away any excess liquid from the dish. Fill the peppers generously with the quinoa mixture. Top the peppers with the rest of the yeast flakes and place back into the oven for a further 20 minutes. Any leftover filling can be left in the frying pan on low heat.
8. Remove from the oven and serve with the leftover filling on the side. Garnish with the rest of the chives. Perfect with some extra greens on the side and a large dollop of hummus